What is cube steak, exactly?
Cube steak is often top round or top sirloin (and sometimes other round cuts) that has been mechanically tenderized, which leaves the little cube pattern on the surface. It is fairly lean, so it does best with a quick sear and then a gentle, covered simmer in gravy. Keep it at a bare simmer, not a boil, and it stays tender.
Why did my cube steak turn out tough?
The most common reasons are cooking it too long at high heat or letting the gravy boil hard. Sear just until browned, then let the gravy do the rest at a low, lazy simmer. Start checking tenderness at 6 minutes and only add time as needed.
Will the coating stay crisp?
Not once it is simmered under a lid. This is a classic smothered-style dish, so the flour coating browns in the pan, then softens into the gravy (in the best way). If you want crisp, you would serve the steaks with gravy on the side instead of simmering them in it.
Can I make this without frying?
You can, but it will be less traditional. For a lighter option, spray the dredged steaks with oil and pan-cook with less fat, or bake them on a rack at 425°F for about 10 to 15 minutes (depending on thickness), flipping once, until browned. Then finish them in the gravy on the stovetop.
Can I use milk instead of broth for the gravy?
For a more Southern-style, creamier gravy, you can replace up to half the broth with milk. Keep the heat low after adding it and whisk well to avoid scorching.
Do I need to tenderize cube steak more?
No. It is already tenderized. Just pat it dry so the flour sticks and you get better browning.
Any easy add-ins?
Sliced mushrooms are right at home here. Add 8 ounces with the onions and cook until they give up their liquid and start to brown.
Allergen note
This recipe uses wheat flour for dredging and thickening, so it contains gluten.
